Shrimp Stew

As a little boy, I grew up eating a lot of gulf shrimp.  Much like the character Bubba Gump, in 1994 film Forrest Gump, I shared the experience of enjoying shrimp in as many ways possible. Here is a recipe based on a dish served my by paternal grandmother, Alma Johnson.

Shrimp Stew

1 large chopped onion

 4 stalks chopped celery

½ cup minced shallots

½ cup tomato sauce

¼ cup olive or vegetable oil

 1 quart chicken or vegetable broth

½ sweet pepper, chopped

¼ cup minced parsley

3 lbs. deveined shrimp

¼ cup flour

2 tbsp Grandma Maud’s Southern Seasoning

Salt and pepper to taste

Make a roux in a 3 quart, preferably cast iron, skillet by browning flour in oil until dark brown.  Add in vegetables.  Cook over medium heat for 5 minutes.  Add shrimp and cook until bright pink.  Stir in tomato sauce.  Slowly pour in broth.  Stir in Grandma Maud’s Southern Seasoning then add salt and pepper to taste.  Cook about 1 ½  hours, adding more broth or water whenever necessary.  Cook down until brown gravy is creamy.  Serve over hot cooked rice.